William Oreillys Brine Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 gallon: Water,
3/4 cup: Salt,
2/3 cup: Soy sauce,
3/4 cup: Sugar,
1 tsp: Dried oregano, thyme, and black pepper
Directions:
I just pulled my first brined turkey of the smoker. I have always rubbed
with kosher salt. Used William OReillys brine for 16 hours. The skin is
salty and crisp. I should have taken it off at 170 and let it rise but I
didnt. Took it off at 180. The meat is tender, moist and not salty. The
texture of the meat was affected much deeper than with a rub. If you dont
want salt, dont eat the skin.
I used brown sugar and will try Tamari sauce instead of soy next time.
Posted to bbq-digest V5 #756 by Kit Anderson on Dec
11, 1997
Source from luhu.jp
with kosher salt. Used William OReillys brine for 16 hours. The skin is
salty and crisp. I should have taken it off at 170 and let it rise but I
didnt. Took it off at 180. The meat is tender, moist and not salty. The
texture of the meat was affected much deeper than with a rub. If you dont
want salt, dont eat the skin.
I used brown sugar and will try Tamari sauce instead of soy next time.
Posted to bbq-digest V5 #756 by Kit Anderson
11, 1997
Source from luhu.jp
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